HOT WATER CORNBREAD
This is a very old-fashioned recipe. The cornbread is shaped into little cakes and fried, rather than baked. They are served with maple syrup or honey.
Provided by Karin Christian
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 15m
Yield 6
Number Of Ingredients 5
Steps:
- In a medium bowl, combine cornmeal, salt, and sugar. Add boiling water and shortening; stir until shortening melts.
- Pour oil or bacon fat to a depth of 1/2 inch in a large skillet and heat to 375 degrees F (190 degrees C).
- Shape cornmeal mixture into flattened balls using a heaping tablespoon as a measuring guide. Fry each in hot oil, turning once, until crisp and golden brown, about 5 minutes. Drain on paper towels. Serve at once with maple syrup or honey.
Nutrition Facts : Calories 95.2 calories, Carbohydrate 16.3 g, Fat 2.9 g, Fiber 1.5 g, Protein 1.7 g, SaturatedFat 0.6 g, Sodium 395.6 mg, Sugar 0.8 g
CORN PONE
My husband's grandmother gave me this corn pone recipe years ago. She always made it with bacon drippings, which is heavenly, but if you're trying to be a little more health-conscious, you can use canola oil or a combination of the two. I cook it until it's crisp almost all the way through. It's delicious hot, warm or cold. -Tina Quiggle, LaGrange, Georgia
Provided by Taste of Home
Time 40m
Yield 10 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 375°. Add oil to a 12-in cast iron or oven-proof skillet; place in oven. In a large bowl, whisk together all cornmeal, salt and water. Mixture will be thick. Carefully spread mixture evenly in skillet, spooning some of the oil on top of batter. Bake until edges start to brown, about 35 minutes. To serve, break into pieces and serve with butter and honey if desired.
Nutrition Facts : Calories 215 calories, Fat 12g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 238mg sodium, Carbohydrate 25g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.
OLD-FASHIONED HOT WATER CORNBREAD
Steps:
- Gather the ingredients.
- In a heavy iron skillet , melt 1 tablespoon of shortening.
- Place the cornmeal and salt in a bowl.
- Pour boiling water over the cornmeal and salt.
- Add the melted shortening and stir well.
- When the mixture is cool enough to handle, after about 5 minutes, divide it into four portions.
- Shape each portion into a cornbread cake about 3/4-inch thick.
- Heat about 3 tablespoons of vegetable shortening or oil in the skillet over medium heat.
- Place corn cakes in the hot oil and fry until browned, turning to brown both sides every 2 minutes, about 8 to 12 minutes total.
Nutrition Facts : Calories 232 kcal, Carbohydrate 23 g, Cholesterol 2 mg, Fiber 2 g, Protein 2 g, SaturatedFat 2 g, Sodium 328 mg, Sugar 0 g, Fat 15 g, ServingSize 4 servings, UnsaturatedFat 0 g
HOT WATER CORNBREAD
Hot Water Cornbread has long been a staple in Black American cooking, and in households throughout in the South. It's made with only a handful of ingredients, fried in fat instead of baked, and is more similar to a hush puppy than a bread. White cornmeal is preferred to yellow in the South, but you can use either as long as it's finely ground. Some just use cornmeal. Others add a little baking powder for added texture. But the magic ingredient is really the boiling water, which cooks and softens the cornmeal so that the frying is just to crisp and color the exterior. This dish is a favorite of my southern in-laws, who love to prepare it for each special occasion and many days in between!
Provided by Food Network Kitchen
Time 20m
Yield about 8 cakes
Number Of Ingredients 6
Steps:
- Heat about 1 cup of oil in a 10-inch cast-iron skillet over medium heat until a deep-frying thermometer registers 375 degrees F.
- Add the cornmeal, baking powder, salt and sugar to a medium bowl and stir to combine. Stir in the boiling water. If the dough is still too dry to come together, add more boiling water in 1-tablespoon increments.
- Using a 3/4-ounce cookie scoop, scoop the mixture into the palm of your hand and flatten into a 2-inch patty. Working in batches, fry the patties until lightly golden brown, 1 to 2 minutes on each side. Transfer the cornbread to a paper towel-lined plate using a fish spatula. Serve immediately.
FRIED HOT WATER CORNBREAD
Quick top of stove cornbread that is good with soups, stews, beans, peas, etc. My daddy used to make it when he would make his corned beef hash soup or red beans and rice.
Provided by tawanasue
Categories Breads
Time 20m
Yield 6-8 patties, 4 serving(s)
Number Of Ingredients 4
Steps:
- Mix cornmeal and flour in mixing bowl.
- Pour in boiling water (may need to add a little more to make mixture stick together.
- Stir well.
- Let cool for a few minutes.
- Preheat iron skillet or griddle and add enough oil to cover bottom of skillet.
- Spoon about 1/4 cup into hot skillet.
- Brown on both sides.
- Drain on paper towel and serve while still hot.
CREOLE HOT WATER CORNBREAD
A very simple recipe. These crispy little patties are fried and served warm, drizzled with honey, maple syrup or honey butter.
Provided by Walita J Powell
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 22m
Yield 12
Number Of Ingredients 7
Steps:
- Combine the cornmeal, Creole seasoning, onion, and sugar in a medium bowl. Pour in boiling water and shortening; stir until the shortening melts.
- Melt lard or bacon fat to a depth of 1/2 inch in a large skillet; bring to a temperature of 375 degrees F (190 degrees C) over medium-high heat. Shape heaping tablespoons of the dough into flattened balls (thickness is a personal preference). Fry in hot oil, turning once, until crisp and golden brown, about 5 minutes. Drain on paper towels.
Nutrition Facts : Calories 129 calories, Carbohydrate 15.9 g, Cholesterol 4.1 mg, Fat 6.5 g, Fiber 0.8 g, Protein 1.4 g, SaturatedFat 2.2 g, Sodium 31 mg, Sugar 1 g
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